Garlic Parmesan Chicken and Potatoes – Indulge your taste buds with this irresistible recipe for Chicken and Potatoes with Garlic Parmesan Cream Sauce. The combination of tender, bone-in chicken thighs, baby Dutch potatoes, and a rich cream sauce infused with garlic and Parmesan will leave you craving for more. This dish is a delightful blend of flavors and textures, making it a must-try for any food lover. Get ready to tantalize your senses with each mouthwatering bite!
In our little family, this Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe has become the epitome of comfort and joy. It all started when I wanted to surprise my husband with a special dinner after a long, tiring day. I decided to experiment with some ingredients I had on hand, and this incredible dish was born. The aroma of the chicken sizzling in the skillet, the creamy sauce coming together, and the golden-brown potatoes roasting in the oven created an enticing symphony of flavors in our kitchen.
Since that day, this recipe has become a cherished favorite in our household. We love how the crispy skin of the chicken contrasts with the creamy, garlic-infused sauce, perfectly coating each forkful. The tender baby Dutch potatoes add a delightful earthy element to the dish, and the touch of freshness from the chopped parsley brings it all together. Whenever we make this dish, it feels like a celebration, a moment to savor and enjoy the simple pleasures of good food shared with loved ones.
Why This Creamy Garlic Parmesan Chicken and Potatoes Recipe?
- Irresistible Creaminess: The star of this recipe is the luscious Garlic Parmesan Cream Sauce. Made with butter, garlic, Parmesan cheese, and a touch of half and half, it creates a velvety, indulgent coating that elevates the chicken and potatoes to a whole new level.
- Perfectly Roasted Chicken: With bone-in, skin-on chicken thighs seasoned with Italian herbs, salt, and pepper, you’ll achieve a juicy and succulent meat, while the crispy skin adds a delightful texture and flavor.
- Delicate Baby Dutch Potatoes: The baby Dutch potatoes, halved and roasted alongside the chicken, provide a satisfying bite and absorb the savory flavors of the dish.
- Vibrant Spinach: The addition of chopped baby spinach not only adds a pop of vibrant green color to the dish but also introduces a fresh and slightly earthy taste that balances the richness of the cream sauce.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 16 ounces baby Dutch potatoes, halved*
- 2 tablespoons chopped fresh parsley leaves
For the Garlic Parmesan Cream Sauce:
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup half and half*
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat your oven to 400 degrees F (200 degrees C). Lightly oil a 9×13 baking dish or coat it with nonstick spray.
Season the chicken thighs with Italian seasoning, salt, and pepper to your taste.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken thighs, skin-side down, and sear them until both sides turn a golden brown, which takes about 2-3 minutes per side. Set the chicken aside.
Melt the remaining 1 tablespoon of butter in the same skillet. Stir in the chopped spinach and cook it for about 2 minutes or until it starts to wilt. Set it aside.
To make the mouthwatering garlic Parmesan cream sauce, melt the butter in the skillet over medium heat. Add the minced garlic and cook it, stirring frequently, until it becomes fragrant, usually around 1-2 minutes. Whisk in the all-purpose flour until it lightly browns, for about 1 minute.
Gradually whisk in the chicken broth, dried thyme, and dried basil, ensuring everything incorporates well. Keep whisking until the sauce thickens, which usually takes about 1-2 minutes. Stir in the half and half and freshly grated Parmesan, continuing to whisk until the sauce reaches a slightly thickened consistency. If the sauce seems too thick, add more milk as needed. Finally, season the sauce with salt and pepper according to your taste.
Arrange the chicken thighs in a single layer in the prepared baking dish. Top them with the halved baby Dutch potatoes, wilted spinach, and the creamy garlic Parmesan sauce.
Place the baking dish in the preheated oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F (74 degrees C). This typically takes about 25-30 minutes.
Once cooked, serve the dish immediately, garnished with freshly chopped parsley if desired. Each bite will reward you with the harmonious combination of tender chicken, creamy sauce, flavorful potatoes, and a touch of freshness from the parsley.
Notes:
- Feel free to substitute different types of potatoes if you can’t find baby Dutch potatoes. Just adjust the cooking time accordingly.
- If you prefer a lighter version, you can use whole milk instead of half and half, although it may slightly alter the creaminess of the sauce.
- For an added burst of flavor, consider sprinkling some grated Parmesan on top of the dish before serving.
- This recipe pairs beautifully with a side of steamed vegetables or a fresh salad.
In conclusion, this Chicken and Potatoes with Garlic Parmesan Cream Sauce recipe is a culinary masterpiece that deserves a special place in your recipe repertoire. Its creamy, garlic-infused sauce envelops tender chicken thighs and perfectly roasted potatoes, creating a harmonious blend of flavors and textures that will leave you craving more. Whether you’re cooking for your loved ones or hosting a dinner party, this dish is sure to impress and delight your guests.
With each bite, you’ll experience the succulent chicken, crispy potatoes, and the richness of the Parmesan cream sauce, all coming together in a symphony of taste. The recipe’s versatility allows you to adapt it to your preferences by incorporating your favorite herbs or adding extra vegetables for a touch of freshness.
So, don’t hesitate to embark on this culinary adventure and bring the magic of Creamy Garlic Parmesan Chicken and Potatoes to your table. Let the tantalizing aroma fill your kitchen, and savor the joy of sharing a delicious, homemade meal with the ones you love. Prepare to be enchanted by this irresistible combination of flavors that will keep you coming back for seconds. Enjoy the journey and create unforgettable memories with this delightful recipe!
FAQs
Is it possible to use boneless chicken thighs instead?
Yes, you can use boneless chicken thighs if you prefer. Just adjust the cooking time accordingly, as boneless thighs tend to cook faster than bone-in ones.
Can I make this recipe ahead of time?
While it’s best to enjoy this dish fresh out of the oven, you can prepare the components in advance. Simply assemble everything in the baking dish and refrigerate it. When ready to serve, bake it in the preheated oven as directed, keeping in mind that it may require a slightly longer cooking time to ensure thorough reheating.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before reheating in the oven or on the stovetop until heated through.
What can I serve with this dish?
This creamy Garlic Parmesan Chicken and Potatoes pairs well with a variety of side dishes such as steamed vegetables, roasted asparagus, or a fresh green salad. You can also serve it with a side of crusty bread to mop up the delicious sauce.
Garlic Parmesan Chicken and Potatoes
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons unsalted butter divided
- 3 cups baby spinach roughly chopped
- 16 ounces baby Dutch potatoes halved*
- 2 tablespoons chopped fresh parsley leaves
For the Garlic Parmesan Cream Sauce:
- ¼ cup unsalted butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or more, as needed
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup half and half*
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 baking dish or coat it with nonstick spray.
- Season the chicken thighs with Italian seasoning, salt, and pepper to your taste.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken thighs, skin-side down, and sear them until both sides turn a golden brown, which takes about 2-3 minutes per side. Set the chicken aside.
- Melt the remaining 1 tablespoon of butter in the same skillet. Stir in the chopped spinach and cook it for about 2 minutes or until it starts to wilt. Set it aside.
- To make the mouthwatering garlic Parmesan cream sauce, melt the butter in the skillet over medium heat. Add the minced garlic and cook it, stirring frequently, until it becomes fragrant, usually around 1-2 minutes. Whisk in the all-purpose flour until it lightly browns, for about 1 minute.
- Gradually whisk in the chicken broth, dried thyme, and dried basil, ensuring everything incorporates well. Keep whisking until the sauce thickens, which usually takes about 1-2 minutes. Stir in the half and half and freshly grated Parmesan, continuing to whisk until the sauce reaches a slightly thickened consistency. If the sauce seems too thick, add more milk as needed. Finally, season the sauce with salt and pepper according to your taste.
- Arrange the chicken thighs in a single layer in the prepared baking dish. Top them with the halved baby Dutch potatoes, wilted spinach, and the creamy garlic Parmesan sauce.
- Place the baking dish in the preheated oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F (74 degrees C). This typically takes about 25-30 minutes.
- Once cooked, serve the dish immediately, garnished with freshly chopped parsley if desired. Each bite will reward you with the harmonious combination of tender chicken, creamy sauce, flavorful potatoes, and a touch of freshness from the parsley.
Leave a Reply